1 piece longganisang macao (Chinese chorizo), cut into 10 diagonal wedges
1 piece carrot, cut into diagonal wedges
1 small piece sayote, peeled, cut into 4 lengthwise, cut into diagonal wedges
1 stem celery, cut into wedges
1 small head Chinese white cabbage (pechay wombok), stems, cut into wedges
celery leaves mixed with soft leaves of pechay wombok
1 tablespoon garlic, peeled and pounded
1 piece regular sized onion, peeled and cut for sauteing
- Saute garlic, onion and longganisang macaw in 1 tablespoon of cooking oil
- Add 1/4 cup water, 1 teaspoon salt and a dash of patis
- Add all the hard vegetables. Cover until it boils.
- Add the leaves. Mix all. Cover. Turn off the heat.